Swiss Haus Steamed Manila Clams
- 6 tablespoons melted butter
- 2 teaspoons minced garlic
- 1 tablespoon minced shallots
- 2 tablespoons chopped parsley
- 1 lb Manila clams
- 2 tablespoons white wine
- Lemon wedges
- Crusty bread
Swiss Haus Steamed Manila Clams
Demonstrated by: Chef Freddy Halmes.
Featured in The Swiss Haus Restaurant on November 2, 2003.
Ingredients:
Directions:
- In a large saucepot, add butter, garlic, shallots, parsley, and clams; sauté until shallots are translucent, about 2 to 3 minutes.
- Add white wine, cover, and cook for about 5 to 7 minutes or until clams open.
- Serve in a large bowl with lemon wedges and crusty bread.
Makes 2 servings.
